Lamb Chop & Sos Blackpepper Mushroom

Ingredients

• 1.5 kg Goat Shoulder Meat (cut into 2‑3 cm cubes)
• 200 ml Plain Full‑Fat Yogurt (for marinating)
• 2 tbsp Olive Oil (extra‑virgin, for marinating)
• 2 tbsp Oyster Sauce
• 2 tbsp Sweet Soy Sauce (Kecap Manis)
• 2 tbsp Tomato Sauce
• 1 tsp Fresh Rosemary (finely chopped)
• 1 tsp Italian Herb Mix
• 4 Garlic Cloves (minced)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 800 g White Potatoes (Yukon Gold) (peeled and quartered)
• 30 g Unsalted Butter (softened, cut into cubes)
• 100 ml Full‑Cream Milk
• 1 tbsp All‑Purpose Flour (for thickening sauce)
• 200 g Button Mushrooms (sliced)
• 1 Onion (medium, diced)
• 1 tsp Fresh Ginger (minced)
• 100 ml Heavy Cream
• 200 g Broccoli Florets
• 200 g Cauliflower Florets
• 100 g Green Cabbage (thinly sliced)
• 1 tbsp Lemon Juice (optional, for finishing)

Instructions

1. Cut the Goat Meat

   Pat the goat shoulder dry, then cut into 2‑3 cm cubes on a clean cutting board using a sharp chef's knife.

   Time: PT10M

2. Prepare the Yogurt Marinade

   In a large mixing bowl combine plain yogurt, olive oil, oyster sauce, sweet soy sauce, tomato sauce, chopped rosemary, Italian herb mix, minced garlic, salt and black pepper. Stir until smooth.

   Time: PT5M

3. Marinate the Meat

   Add the cubed goat meat to the bowl, toss to coat every piece, then transfer to a zip‑lock bag or airtight container. Refrigerate for at least 4 hours, preferably overnight.

   Time: PT0M

4. Prep the Vegetables

   While the meat marinates, wash and cut broccoli and cauliflower into bite‑size florets, slice the cabbage thinly, and set aside in a bowl of cold water.

   Time: PT10M

5. Boil the Potatoes

   Place peeled, quartered potatoes in a pot of salted water. Bring to a boil, then simmer until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: 100°C

6. Mash the Potatoes

   Drain potatoes, return to pot, add butter, milk and a pinch of salt. Mash with a potato masher until smooth and creamy.

   Time: PT5M

7. Make the Mushroom Cream Sauce

   Heat 1 tbsp oil in a skillet over medium heat. Sauté diced onion and minced ginger until translucent (3 min). Add sliced mushrooms and cook until they release moisture (5 min). Sprinkle flour, stir quickly, then pour in heavy cream, season with salt and pepper. Simmer 5 min until thickened.

   Time: PT13M

   Temperature: 180°F

8. Blanch the Broccoli and Cauliflower

   Bring a pot of salted water to a boil. Add broccoli and cauliflower florets, blanch for 2 minutes, then immediately transfer to an ice‑water bath to stop cooking. Drain.

   Time: PT5M

   Temperature: 100°C

9. Preheat the Grill

   Preheat a grill or grill pan to high heat, about 230°C.

   Time: PT5M

   Temperature: 230°C

10. Grill the Marinated Goat

    Remove meat from the refrigerator, let sit at room temperature 10 minutes. Grill the cubes, turning every 3‑4 minutes, until internal temperature reaches 70°C and juices run clear (about 15 minutes total).

    Time: PT15M

    Temperature: 230°C

11. Rest and Plate

    Transfer grilled meat to a plate, cover loosely with foil and rest 5 minutes. Then arrange smashed potatoes, blanched vegetables, and drizzle mushroom cream sauce over everything. Finish with a splash of lemon juice if desired.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

6 g

Ingredient Substitutions

• Instead of Goat Shoulder Meat: Lamb shoulder, Beef chuck
• Instead of Plain Full‑Fat Yogurt: Greek yogurt, Kefir
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Oyster Sauce: Soy sauce with a dash of fish sauce
• Instead of Sweet Soy Sauce (Kecap Manis): Regular soy sauce mixed with brown sugar
• Instead of Tomato Sauce: Ketchup (reduced sugar)
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Italian Herb Mix: Dried oregano and thyme blend
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of White Potatoes (Yukon Gold): Russet potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Full‑Cream Milk: Half‑and‑half
• Instead of All‑Purpose Flour: Cornstarch (½ tbsp)
• Instead of Button Mushrooms: Cremini mushrooms
• Instead of Onion: Shallot (½ large)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Heavy Cream: Half‑and‑half
• Instead of Broccoli Florets: Snow peas
• Instead of Cauliflower Florets: Broccoli
• Instead of Green Cabbage: Napa cabbage
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Mixing Bowl
• Zip‑Lock Bag or Container
• Chef's Knife
• Cutting Board
• Pot
• Colander
• Potato Masher
• Saucepan
• Skillet
• Grill or Grill Pan
• Tongs
• Measuring Spoons
• Whisk

Critical Steps — Do Not Skip

• Cut the goat meat into uniform pieces
• Prepare and fully coat the yogurt marinade
• Marinate the meat for several hours
• Mash potatoes to a smooth, creamy consistency
• Thicken the mushroom sauce without lumps
• Grill the meat on a very hot surface to achieve sear

Chef Tips from the Video

• Add a pinch of smoked paprika to the marinade for a subtle smoky note.
• For extra crispness, toss the blanched vegetables in a little olive oil and quickly sauté after blanching.
• Use a meat thermometer to avoid over‑grilling.

Troubleshooting

Storage

Refrigerator: Store leftover meat and sauce in airtight containers for up to 3 days.

Freezer: Freeze cooked meat portions (without sauce) for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat the night before for deeper flavor.
• Boil and mash potatoes up to 1 hour ahead; reheat with a splash of milk.
• Mushroom sauce can be prepared earlier and gently reheated.

Frequently Asked Questions